The prevalence and number of Salmonella in sausages and their destruction by frying, grilling or barbecuing

Mattick KL; Bailey RA; Jorgensen F; Humphrey TJ

首页> 外文期刊>Journal of applied microbiology >The prevalence and number of Salmonella in sausages and their destruction by frying, grilling or barbecuing

【24h】

The prevalence and number of Salmonella in sausages and their destruction by frying, grilling or barbecuing

机译：香肠中沙门氏菌的流行和数量，以及通过油炸，烧烤或烧烤破坏的情况

获取原文

获取原文并翻译 | 示例

掌桥外文数据库（机构版） >>

开具论文收录证明 >>

页面导航

摘要
著录项
相似文献
相关主题

摘要

Aims: To determine the prevalence and number of Salmonella and Campylobacter in sausages and to evaluate their destruction during cooking.

机译：目的：确定香肠中沙门氏菌和弯曲杆菌的流行率和数量，并评估其在烹饪过程中的破坏情况。

著录项

来源
《Journal of applied microbiology》 |2002年第4期|共7页
作者
Mattick KL; Bailey RA; Jorgensen F; Humphrey TJ;
展开▼
作者单位

展开▼
收录信息
原文格式 PDF
正文语种 eng
中图分类微生物学;
关键词
Typhimurium dt104;

机译：鼠伤寒DT104;

相似文献

外文文献
中文文献
专利

1. The prevalence and number of Salmonella in sausages and their destruction by frying, grilling or barbecuing [J] . Mattick KL, Bailey RA, Jorgensen F, Journal of applied microbiology . 2002,第4期

机译：香肠中沙门氏菌的流行和数量，以及通过油炸，烧烤或烧烤破坏的情况
2. Survival of Salmonella Typhimurium in poultry-based meat preparations during grilling, frying and baking [J] . Roccato Anna, Uyttendaele Mieke, Cibin Veronica, International Journal of Food Microbiology . 2015,第Null期

机译：家禽肉制品中的鼠伤寒沙门氏菌在烧烤，油炸和烘烤过程中的存活
3. Prevalence, molecular and antimicrobial resistance of ce:italic>Salmonella/ce:italic> isolated from sausages in Meknes, Morocco [J] . Abdelaziz Ed-dra, Fouzia Rhazi Filali, Bouchra Karraouan, Microbial Pathogenesis . 2017,第期

机译：患有患病率，分子和抗微生物抗性＆ / ce：salmonella＆ / ce：斜体>从梅克斯的香肠分离出来，摩洛哥
4. Phytosterols in frying oils: evaluation of their absorption in pre-fried potatoes and determination of their destruction kinetics after repeated deep and pan frying [C] . Panagiotis E. Igoumenidis, Maria A. Konstanta, Fotini N. Salta, International congress on engineering and food . 2011

机译：煎炸油中的植物甾醇：评估他们在预油状物中的吸收和重复深层煎炸后的销毁动力学的测定
5. Controlling Salmonella Typhimurium, Escherichia coli O157:H7, Yersinia enterocolitica, and Listeria monocytogenes in nham, a Thai style fermented pork sausage, by lactic acid bacteria. [D] . Ruengwilysup, Chaowaree. 2005

机译：通过乳酸菌控制泰式发酵猪肉香肠nham中的鼠伤寒沙门氏菌，大肠杆菌O157：H7，小肠结肠炎耶尔森菌和单核细胞增生李斯特菌。
6. Revenge of the barbecue grill. Carbon monoxide poisoning. [O] . J. D. Gasman, J. Varon, J. P. Gardner 1990

机译：复仇的烧烤架。一氧化碳中毒。
7. The prevalence and number of Salmonella in sausages and their destruction by frying, grilling or barbecuing [O] . K.L. Mattick, R.A. Bailey, F. Jorgensen, 2002

机译：香肠中沙门氏菌的患病率和煎炸，烧烤或烧烤的破坏

The prevalence and number of Salmonella in sausages and their destruction by frying, grilling or barbecuing

摘要

著录项

相似文献

相关主题

期刊订阅